The word tripe refers to the lining of beef
stomach. Honeycomb tripe is the tender, tasty stomach lining of
the animal's second stomach chamber. In comparison to kidneys,
livers and brains, tripe has a low protein, fat, iron and folate
content—making it a rather easy offal for the beginner's
palate. It's taste and texture are relatively mild, it carries
the flavors of its cooking liquid, and its spongy honeycomb look
is far from scary. Chef Chris Cosentino, of Incanto in
San Francisco, is known for following through his philosophy of
using animals in their entirety, resulting in offal embracing
dishes. Cosentino sources unbleached, organic honeycomb beef tripe,
and prepares it simply. It's important to clean the tripe properly
so no grit remains, and cook in at a low heat for a long period
of time until the honeycomb is infused with aromatic cooking liquid
and tender all the way through.

Step 1: Thoroughly rinse tripe with cold water
until water runs clean and there is no detectable grit

Method:
For the Tripe and Cooking Liquid:Rinse the tripe. Combine all the ingredients in a large,
non-reactive stockpot. Add the tripe and bring to a boil. Turn
down to a simmer and cook for 3 hours. Chill in liquid overnight.
Remove tripe, rinse and shave into thin, ribbon-like pieces using
either a very sharp knife or a slicer. Set aside for use in the
salad.

For the Tripe Salad and Vinaigrette:
Mince the garlic and place in a small mixing bowl wiht salt, chili
flakes, and lime zest. Add the lime juice and vinegar and let
marinate for 5 minutes. Whisk in the olive oil and adjust seasoning
to taste. In a large mixing bowl, toss the tripe with a portion
of the vinaigrette, adding a little at a time until it reaches
the desired acidity. With the remaining vinaigrette, dress potatoes
and then toss them with the marinated tripe. Serve with a generous
pinch of parsley and a drizzle of extra-virgin olive oil.